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I thought that the world was rich enough in vegan breakfast cookie recipes (heck, I even have one in my cookbook!), but I polled interest on this particular one on Instagram a little while ago and the response was so surprising! I guess a lot of us are in need of grab and go breakfast options these days. Or we all just really love cookies :)

I had to re-test and refine these nutty vegan breakfast cookies quite a bit to get to this point. The first iterations were tasty enough, but unfortunately fell apart quite easily after a couple days. I know that a lot of people prep things like this at the beginning of the week, so I was after a certain level of sturdiness. I also realized that I didn’t enjoy the dried fruit in them at all, which is strange because I love raisins in cookies generally. But in this one, it was really messing with the texture and making them a lot more wet-seeming than they needed to be.

I posted this article about the toll of industrial almond crops on bee health and the environment and SO many people responded with their feelings about it. A couple professional beekeepers messaged me and confirmed that the rate of almond production in North America really is messing with bees. On top of that, I’ve read that a single almond requires over one gallon of water to produce. Going forward, I will try to be more selective with my almond sourcing and will likely opt for other plant-based milks more often if I can.

But why did I keep the almond flour in this recipe? Quite simply: I had a big bag sitting in my pantry from a pre-holiday shopping trip. One of the most basic but important things I’ve learned about minimizing waste and environmentally-conscious lifestyle choices is that actually using up what you have before purchasing the most sustainable/ethical replacement is the right thing to do–even if it isn’t super exciting. There’s a great local shop that sells a lot of cool zero waste and natural body care items, and the owner often emphasizes that she would prefer her potential customers use up what they have before making a purchase at her store. I respect this so much!

If you’re out of almond flour and have the opportunity to make a more sustainable choice, I list some alternatives in the recipe headnotes. Ultimately, using what you have access to is what will work best for you. I’m all about those small, do-able, and gradual changes that take up more space in our consciousness because we’ve slowly built them up over time. But for now, the cookies :)

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Print the recipe here!
SERVES: Makes 11 large cookies
If you have a sensitivity, you can replace the rolled oats with either quinoa flakes or buckwheat flakes. These are both pseudograins, so not totally appropriate for those that are avoiding grains. I have not tested a grain-free version of these, so cannot comment on substitutions.
-You can substitute hazelnut meal or a homemade meal of raw sunflower seeds (just grind raw sunflower seeds in a food processor until they resemble almond flour/meal). Be aware that sunflower seed meal combined with baking soda always leads to green-ish tinged baked goods.
-The maple syrup is a key structural and binding component for these. I have not tested the cookies without the presence of any kind of sweetener, so experiment at your own risk.
-If you’re using an alternative nut/seed butter here, it MUST be smooth, well-stirred, and fluid.
-These cookies store best when they are LOOSELY wrapped in either aluminum foil or Beeswrap. A tightly sealed Tupperware-style container will make them too moist/crumbly over time!

2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF if necessary)
¾ cup almond flour
1 ½ teaspoons ground cinnamon
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup unsweetened shredded coconut
¼ cup pumpkin seeds
¼ cup chopped pecans
¼ cup dairy-free chocolate chips
¼ cup avocado oil, sunflower oil OR melted coconut oil
¼ cup smooth, well-stirred & DRIPPY peanut butter
⅓ cup maple syrup
1 ½ teaspoons vanilla extract
millet, for sprinkling (optional)

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone mat.

In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for 5 minutes.

In a large bowl, combine the rolled oats, almond flour, cinnamon, salt, baking soda, coconut, pumpkin seeds, pecans, and chocolate chips. Stir to combine.

In a medium bowl, combine the avocado oil, peanut butter, maple syrup, vanilla, and the thickened flaxseed mixture. Whisk until thoroughly combined and creamy.

Add the avocado oil mixture to the dry ingredients in the largo bowl. Using a spatula, stir until you have a thick batter and all ingredients are thoroughly combined.

Using a scant ¼ cup measure, scoop up the batter and bang it out onto the prepared baking sheet. Repeat with the remaining dough.

Flatten each portion of dough out with your palm while simultaneously shaping the sides of the cookie with your other hand. You want solid edges; not craggy ones. Top each cookie with a sprinkle of millet.

Bake the vegan breakfast cookies for 28-30 minutes, or until golden brown and slightly firm. Let them cool thoroughly (at least one hour) before storing in a loosely covered container/aluminum foil/Beeswrap setup (see headnote) at room temperature for up to 5 days.

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  • Elizabeth15/01/2020 - 3:16 pm

    So excited for these! I have made the ones from your cookbook so many times, I’ve memorized the recipe. I definitely fall into the category of a person who just really loves cookies – I’m always looking for a more nutritious choice I can eat on the daily without worrying about sugar overload. These look perfect and I have total faith in your recipes. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel

  • Mary Ann Harville15/01/2020 - 10:19 pm

    I need to pick up some drippy peanut butter but I’ve got everything else on board! I’m going to make these this weekend and will give you a report! I second everything that Elizabeth said so I’m going to repeat the most important art. You are awesome, the work you do for all of us is awesome and I love that I can reach out to you and get a response. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel

  • Salina16/01/2020 - 5:24 am

    These look absolutely delicious! So glad you posted the recipe today because I actually wanted to make them yesterday (looking at your picture) and since the recipe wasn’t up I had to make my own one up but wasn’t so satisfied with the texture of it, I’ll be sure to try these out! Love the bowls :)ReplyCancel

  • Pavlina16/01/2020 - 5:45 am

    Do you reckon they would freeze well..? They look like the perfect emergency snack :)ReplyCancel

    • Laura16/01/2020 - 7:55 am

      Hi Pavlina,
      I haven’t frozen these specific ones yet, but I have froze cookies similar to this and they held up great. Do let us know if you try it :)

      • Pavlina23/01/2020 - 7:24 am

        When I asked about freezing, that was before I made them. Now that they came out of the oven, I doubt there will be any left for the freezer :) They are DELICIOUS!!! And exactly what I need to replenish energy after a (baby induced) sleepless night. When I freeze the next batch, I will report back if it worked ;) Thank you!!ReplyCancel

  • Dana16/01/2020 - 1:57 pm

    Just gorgeous, friend!ReplyCancel

  • Carrie Jenkins16/01/2020 - 6:27 pm

    I made these today with my daughter. They turned out great! They were a little sticky and hard to form so I put them in a silicone muffin liners and they turned out perfectly.ReplyCancel

  • Theresa17/01/2020 - 1:11 pm

    I made these last night. My 8 year old daughter loved licking the batter off of the spoon. I shared them with a few co-workers this morning. They turned out great. I used 1/4 cup and it made 9. Thank you for all the lovely recipes.ReplyCancel

  • Jordan17/01/2020 - 2:23 pm

    I loved these breakfast cookies! I made just a few changes based on what I had: a mix of sunflower seeds and cashews instead of pecans, and I used just 2 Tbsp of honey instead of the maple syrup. (Next time I think I would use 3) They turned out great and have a very hearty taste and texture and even with less of the honey/maple syrup, seem to hold up well. My partner loves them and he usually shies away from sweeter versions of these cookies. Thanks for another great recipe!ReplyCancel

  • Helen18/01/2020 - 7:34 pm

    I made these as directed, including the sprinkling of millet & pushing a pecan into the top before baking. Pretty & delicious! I will definitely make again.ReplyCancel

  • Hilary19/01/2020 - 11:42 am

    I just ate one out of the oven and I think they will make a lovely on the go breakfast! So tasty. I made as directed except I used sweetened coconut and regular milk chocolate chips cuz that’s what I had on hand. But when I make again I will use what you suggested as they are just a tiny tiny bit too sweet for breakfast (but I don’t really love sweet things in the morning, crazy I know)ReplyCancel

  • Lucy19/01/2020 - 5:43 pm

    Oh man, these are so good. I used steel cut oats that I whirled in my food processor for a bit. I added chocolate chips to just half of mine as I, personally, don’t like chocolate. I found the ones with chocolate in them to be more difficult to form, but otherwise this was an easy and fast recipe. I won’t eat these for breakfast as the sweetness is more dessert cookie for my tastes, but I will definitely be making these again.ReplyCancel

  • Sue19/01/2020 - 9:44 pm

    Excellent recipe! Thanks so much. :)ReplyCancel

  • Laura19/01/2020 - 10:59 pm

    Dang, these were delicious – and so easy to make! I also had just the right amount of almond flour to use up. I followed this recipe to a T and wouldn’t change a thing. Luckily my partner is experimenting with intermittent fasting so I get to eat all of them for breakfast :D Thanks, Laura!ReplyCancel

  • Kim22/01/2020 - 11:57 am

    These are delicious! I forgot the coconut and the cookies did not suffer. I froze the cookies once they cooled completely and have been enjoying them (a little too often) since I made them. Thank you, Laura!ReplyCancel

  • Jane24/01/2020 - 4:17 pm

    These were amazing! We all loved them! I was worried they may be too sweet for me but they were just right. I omitted the chocolate chips and added sunflower and sesame seeds. Oh……and I did have one prior to the cooling stage. Mmmmmm! Highly recommend! ;-)ReplyCancel

  • Anne26/01/2020 - 9:22 pm

    Just made these tonight, they’re delicious! I think they would be great to take along on a hike, or a road trip.ReplyCancel

  • Kristen28/01/2020 - 4:43 pm

    Just made these today, with a couple substitutions using what I had, and they are so. Stinken. Good I’ve been making different ‘breakfast cookie’ recipes all winter trying to find the right one, healthy enough to not be dessert but flavorful enough to go with my coffee, and this is it!! The flaxseed meal is a great egg substitute too, gonna use that one in other recipes I’m working on. Thank you!ReplyCancel

  • Cassie Thuvan Tran28/01/2020 - 9:15 pm

    These look UNBELIEVABLE–I’m in love with anything nutty with a mix of sweet, crunchy, and a little salty flavors! Would almond oil work for this recipe?ReplyCancel

  • Kimberly30/01/2020 - 3:00 pm

    These look delicious! The only thing is, I don’t like flaxseed. Will ground Chia seeds work as a substitute?ReplyCancel

    • Laura31/01/2020 - 1:32 pm

      Hi Kimberly! I think ground chia seeds would work just as well.

    • Kelly Wingard03/02/2020 - 11:50 am

      I made them yesterday with Psyllium Husk instead of Flaxseed. They are holding together well.ReplyCancel

    • Kelly Wingard03/02/2020 - 9:24 pm

      I made them yesterday with psyllium husk in 1 for 1 replacement with the flax seed. I think they turned put a great texture.ReplyCancel

      • Laura05/02/2020 - 11:39 am

        Love this substitution tip! Thanks Kelly.

  • Roberto04/02/2020 - 5:57 pm

    They look absolutely amazing, I am going to give them a try :)ReplyCancel

  • Talia07/02/2020 - 6:00 pm

    These are the best breakfast cookies! I don’t know why I never thought to make a breakfast cookie WITHOUT dried fruit. It seems like every breakfast cookie recipe out there includes dried fruit, which actually makes the cookie quite sweet.

    Sticking to just nuts and seeds keeps the flavour more nutty (obviously) and almost savoury, but also just sweet enough??? Maybe that’s confusing, I don’t know.

    What isn’t confusing is this recipe. It’s the bomb. Thank you, Laura!ReplyCancel

  • Jen Hodder16/02/2020 - 3:20 am

    Oh my, a must make. Thank you ♥️ReplyCancel

  • clara21/02/2020 - 2:49 pm

    These are exactly what I was looking for, they are really good and not too sweet ! Thank youReplyCancel

  • Laura23/02/2020 - 12:59 am

    Wondering how to make my natural almond butter “drippy”. I can’t eat peanuts.ReplyCancel

    • Laura25/02/2020 - 2:50 pm

      If your almond butter is super firm, it’s fine! You’ll just have to work a bit harder at the stirring of the finished batter ;)

  • Lilly27/02/2020 - 11:16 am

    These are absolutely fabulous, and all of your content is great. Thank you!ReplyCancel

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